Bunya Syrup Cake
Dale Chapman's Bunya & Coconut Aspen Syrup Cake
250g caster sugar
½ cup milk
125g desiccated coconut
250g gluten-free self-raising flour
1 flat tbsp gluten free baking powder
125g bunya meal
Preheat oven to 170°C. Grease a 20cm tin and line the base with greaseproof paper.
Using a beater, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the milk.
Stir in the coconut, sifted flour, baking powder and bunya meal.
Spread mixture into the prepared pan.
Cook for 30-40 minutes.
While still warm, pour the aspen syrup over the cake.
Cake can be decorated with the glacé aspens remaining from making the syrup.
Lemon Aspen Syrup
1 cup granulated sugar
1 cup water
1 ½ cups whole lemon aspen, fresh or frozen
Place ingredients in a saucepan and bring to the boil.
Turn down the heat and allow mixture to simmer for 20-25 minutes or until the fruit is very soft and coming apart.
Remove from the heat and pour the mixture through a fine mesh strain.
Keep the whole aspens for decorating.
The syrup can be stored in the refrigerator.